Introduction to the Flavor of High-quality Coffee beans in the Coffee Variety producing area of Tianji Manor in Nicaragua

Nicaragua coffee has a wide range of flavor attributes. Some coffees have a high body, like Mexican coffee, while others have a bright acidity, like African coffee. Nicaragua coffee plant used coffee varieties are mostly traditional iron pica, there are also a few bourbon and cadura varieties planted.

Overall, Nicaragua coffee is characterized by peace but without losing flavor. Full city and Viennese are both good choices when roasting Nicaragua coffee. A medium depth roast gives Nicaragua coffee a mellow bitterness and an excellent balance.

Nicaragua La Esperanza

Country of manufacture: Nicaragua

Grade: SHG

Planting area: Sinotega

Label: La Esperanza

Treatment method: wet treatment and raw sun

Appearance: 0d/300gr, 17-18SCR

Breed: Cadura

Note: The dry aroma is rich in chocolate flavor, accompanied by hazelnut and cocoa aromas. The moist aroma also has chocolate flavours with orange peel aromas. Bright lemon fruit acids and a long cocoa finish are wonderful at the city+ roast.

Dry aroma (1-5): 3.8

Wet aroma (1-5): 3.8

Acidity (brightness)(1-10): 8.9

Taste (layering)(1-10): 8.8

Taste (body)(1-5): 3.4

Aftertaste (Residue)(1-10): 8.9

Balance (1-5): 2

Base Points (50):50

Total score (max. 100):89.6

Intensity/Main Attributes: Medium intensity/definite chocolate flavours with citrus and spice embellishments

Recommended baking level: full city

Contrast: Very refined, clear, clear Nicaragua coffee